Mission
To provide comprehensive coffee processing services, ensuring quality, traceability, and responsible handling at every stage of the process, from the reception of parchment coffee to its preparation for national and international commercialization or export, honoring the effort of producers and contributing to the strengthening of Nicaraguan coffee production.
Vision
To be a dry coffee mill recognized nationally and internationally for operational excellence, commitment to quality, sustainability, and transparency, positioning ourselves as a strategic partner for producers and as a benchmark for responsible processing of Nicaraguan coffee.
Beneficio de Café San Miguel Arcángel is the coffee processing plant of Bendaña McEwan S.A., created to ensure a complete, traceable, and quality-oriented production chain. Our goal is to transform parchment coffee into a final product ready for national commercialization or export, preserving the integrity and characteristics of the bean from arrival to dispatch.
We are located at kilometer 118 on the Managua–Matagalpa highway, in a strategic and accessible location for producers in the region. At our facilities, we receive wet parchment coffee and carry out controlled processes that ensure uniform drying, efficient classification, and high standards of food safety and quality.
At San Miguel Arcángel, we work with a technical approach and full coffee traceability, allowing us to ensure transparency at every stage of the process. Our work honors the effort of producers, protects the qualities of the bean, and facilitates access to more competitive markets.
We believe in continuous improvement, sustainability, and quality as key pillars for strengthening national coffee production. Every lot we process reflects our commitment to delivering a clean, well-managed product with its own identity.
Administrative Area
Our team is the fundamental pillar of Beneficio de Café San Miguel Arcángel. Each area is made up of trained and committed personnel, focused on quality, food safety, and continuous improvement at every stage of the coffee process.
